Tamale Pie is one of my favorite meals to prepare. Not only is it delicious, but it’s quick to assemble and bake….that is, IF you’ve already made my HOMEMADE VEGETARIAN “GROUND BEEF” or use purchased imitation ground beef (such as Impossible Burger or Morningstar Crumbles). For this reason, I always keep 1 lb (1/2 kg) portions in my freezer. In the morning, I set it out to thaw.

NOTE: As a woman who prefers to wash as few dishes as possible, I use a cast iron skillet for this recipe since it can go from stovetop to oven. You can also use a different type of skillet, as long as the handle is able to go into the oven. Alternatively, saute the onions in a small saucepan, then mix everything together in a bowl and bake in a casserole dish.

TAMALE PIE

• 2 T vegetable oil
• 3 T chili powder
• 40g (1/3 cup) onions, chopped
• 1/2 kg (1 lb) imitation ground beef
• 425g (15 oz) canned black beans, drained and rinsed
• 65g (2.25 oz) black olives, sliced
• 1/2 cup salsa (homemade or purchased)
• 3 T cilantro, fresh, finely chopped
• 74g (1 cup) Cheddar cheese, grated
• 109g (3/4 cup) cornmeal
• 107g (3/4 cup) all-purpose flour
• 34g (3T) sugar
• 3/4 tsp salt
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 39g (3T) butter
• 1 egg
• 180g (3/4 cup buttermilk)

Preheat oven to 230°C (450°F)

Into a skillet, combine the oil, chili powder, and onions. Saute over medium heat for 5 minutes.

Pour cooked onions into a bowl. Add in the imitation ground beef, black beans, olives, salsa, cilantro, and cheese. Mix together and pour back into skillet, smoothing top.

Into a bowl (it can be the same bowl you used for the filling), combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.

Melt butter and let cool a few minutes. Into a measuring cup or bowl, beat the egg with a fork. Then beat in the buttermilk and melted butter.

Pour the buttermilk mixture into the cornmeal mixture and combine until just blended (don’t over mix).

Spread cornmeal mixture on top of filling, smoothing top.

Bake at 230°C (450°F) about 15 minutes – until top begins to brown.

Let rest about 10 minutes before serving.